Starting today, add a little premium to your pasta and discover six lavish truffle delicacies exclusive to Pici Sha Tin and Lai Chi Kok!
It’s time for Truffle Madness Hong Kong! Follow the telltale fragrance of Italy’s timeless delicacy to Pici Sha Tin and Pici Lai Chi Kok to enjoy an exclusive menu rich in truffley treats. Available from now until September, Truffle Madness includes truffle-fied versions of six signature Pici dishes, served every day of the week for a rich and beautiful taste you’ll just have to share.
FroTruffle Madness begins with a warm bowl of Creamy Mushroom Soup HKD90 seasoned with tender bites of portobello and shimeji mushrooms alongside crispy breadcrumbs and fresh truffle. From there guests can get their hands on crispy, golden-fried Mozzarella Frittas HKD90, a deliciously cheesy treat paired with a decadent truffle mayo dip, before tucking into the extra gooey Truffle Provolone HKD110 sprinkled with smoked paprika, oregano and – star of the show – generous slices of black truffles. Dip into it and create the perfect stretchy cheese pull for your Instagram reel.
The adventure continues with the choice of three seasonal aromatic truffle pastas, including the Strozzapreti Truffle and Parma Ham HKD196, freshly handmade strozzapreti with luxurious sauce of truffle cream, shallots and green peas, enhanced with loads of truffle slices and parma ham; the Pici classic Pappardelle Truffle Creamy Mushrooms HKD180 featuring wild mushrooms and spinach cream covered with grated parmesan cheese and truffle shavings; and Ravioli Mushroom HKD140, with decadent truffle sauce drizzled over handmade baby spinach filled ravioli, together with shallots, herbs, and even more sliced truffles.
Truffle Madness doesn’t just stop at the restaurant. Stay tuned to Pici’s Instagram page (@picihk) for a chance to win one plate of truffle pasta a day for a year. Truly the tastiest time of the year is approaching, and there’s nowhere better to satisfy your truffle cravings than Pici Pasta Bar in Sha Tin and Lai Chi Kok.